BSI releases new guidelines to combat food fraud and improve food authenticity
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New guidance providing clear technical definitions related to authenticity and fraud in feed and food products has been published, with the aim of enabling a more transparent and trustworthy food system that will benefit consumer safety.
The guidance, published by BSI in its capacity as the UK national standards body, is designed to provide clarification on previously ambiguous terminology for claims and characteristics for food authenticity and fraud, establishing a clear basis for maintaining the integrity of food products. Challenges related to food authenticity can range from mislabelling to adulteration or certificate fraud. These issues can impact food safety and consumer health.
The cost of food crime in this country is put at between £410 million and £1.96 billion annually, accounting for up to 0.33% of the UK food industry turnover, according to the Food Standards Agency. Following incidents such as the falsifying of salmonella testing certificates and food fraud allegations about cooked beef products, food authenticity has become a critical concern for both manufacturers and consumers. Addressing it plays an essential role in maintaining consumer trust and safeguarding the integrity of products. This encompasses not only the contents of the food itself, but also production methods, geographic origin, and other characteristics.
A product is considered authentic when its actual characteristics align with the claims made about it. A lack of authenticity may be intentional, as in food fraud, where false claims are deliberately presented. Alternatively, discrepancies around a product’s characteristics can occur unintentionally, often due to errors in production or labelling.
Aimed at organisations within the food supply chain, the standard, Food Authenticity — Food Authenticity and Fraud — Concepts, Terms and Definitions (BS EN 17972:2024) outlines a hierarchy for classifying terms and concepts related to food authenticity and fraud. The definitions are centred around the relationship between a food product’s characteristics and the claims made about it. These characteristics can include a variety of factors, such as the product’s origin, production processes, composition, the presence of additives or its eco-label status.
Emily Field, food sector lead, BSI said: “With food fraud continuing to present significant challenges for both manufacturers and consumers, the publication of this new standard marks a crucial step in ensuring the integrity of food products and ultimately enhancing consumer safety. By providing clear definitions and a common framework, suppliers can strengthen the relationship between product characteristics and claims, enabling a more transparent, trustworthy food system. This guidance aims to deliver a positive impact by helping all stakeholders better navigate the complexities of food authenticity and take proactive steps to protect consumer confidence and public safety.”
